Food & Beverage Cashier - Grand Canyon South Rim

Responsibilities

• Operate the POS cash register maintaining accuracy throughout all phases of operation and according to procedure for collection of tour tickets, comps, room charges, credit card sales, cash, employee discounts and staff signing.
• Collect amounts for sales and properly tender the collection on the register.
• Remain knowledgeable of property wide offerings, current trail conditions as it relates to water supply, closures and bus routes.
• Remain fluid with all hours of operations for the restaurant and current menu selections as well as the daily feature.
• Check for employee ID before ringing up any employee discount.
• Use proper procedure for counting back change for cash transactions.
• Aid foreign guests with S. currency when requested by the guest.
• Keep the cashier area neat and orderly throughout the shift while ensuring sanitation practices are in place in between each guest transaction.
• Keep deposit at end of shift, notifying Unit Manager or Service Manager of any discrepancies in the deposit.
• Maintain possession of bank key and POS card at all times.
• Follow all cash handling procedures as outlined by the Food & Beverage and Accounting departments.
• Aid Cafeteria Workers as directed in stocking, clearing tables, doing special functions, etc.
• Lock bank in safe at the end of each shift.
• Perform proper ID check for all travelers’ check payment transactions.
• Notify Management of any guests who have passed through without paying for food or beverages.
• Provide a receipt to the guest for all transactions.
• Adhere to all safety and risk management policies while performing tasks.

Qualifications

• Previous cashiering experience in a food service or retail setting.
• Basic arithmetic skills with ability to count back change accurately and do shift deposit.
• Good verbal communication skills with ability to effectively communicate with a broad cross-section of guests.
• Able to recognize food and beverage items for accurate ringing up of sales.
• Must be available for evening shifts, weekends, and holidays.
• Must be able to pass ServSafe food handler training.